30-Minute Chicken Alfredo
"This one’s all about simplicity meeting technique. Chicken Alfredo is a classic, but when you nail the sauce, the timing, and the plating—it transforms from ordinary to elegant. This was one of those dishes that helped me understand how something simple could still feel like fine dining when you cook it with precision and intention."
Estimated grocery cost: $11–$15 before tax
Estimated grocery costs vary by location, store, brand, and current prices. Estimates are before tax.
Ingredients
- For the Chicken and Pasta
- For the Alfredo Sauce
Directions
- Bring a large pot of salted water to a boil for the pasta. Season 1 pound of thin-sliced chicken with 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and a pinch of salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through (165°F). Remove and set aside.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant. Pour in 1 1/2 cups of heavy cream and bring to a gentle simmer.
- Stir in 1/2 cup of grated Parmesan cheese and 1/4 teaspoon of black pepper. Cook for 4–5 minutes until the sauce thickens slightly.
- Meanwhile, cook a 12-ounce box of fettuccine or penne in the boiling salted water for about 10 minutes, or until tender. Drain and add the pasta directly to the Alfredo sauce.
- Stir to coat the noodles evenly, then return the cooked chicken to the skillet. Toss everything together for 1–2 minutes until fully warmed through. Finish with chopped parsley, if using.
Chef Moe’s Tip
"Keep the heat low when simmering the Alfredo sauce so you don’t scorch the cream. And if you want to make it extra silky, add a splash of pasta water at the end—it brings everything together and makes it feel like something you’d get in a restaurant. Trust me, that little pasta water trick changes everything."
